Sunday, July 15, 2012

Stifado (Greek Stew)

I pinned a post recently for summer slow cooker meal ideas.  One of the ideas featured in that pin was for a greek stew called stifado from Dialed-In Nutrition.  It sounded really good - plus I was trying to use up some of last year's beef before I pick up our beef this week.  So I made this for dinner one night last week.  I cut out a lot of the prep work to make it super easy to prepare and I don't feel like it really cut the flavors or taste at all.  I also cut out the optional ingredients and switched out a few for what I had on hand - I posted the recipe below as I made it.  This was very good - we all really liked it a lot.  My brother-in-law had dinner with us the night I made this and he thought it was very good, as well.  I served it with orzo, some roasted zucchini fries and roasted mushrooms. 

Greek Stifado

3 Tablespoons coconut oil
2-3 pounds grassfed beef, cut into 1 1/2" cubes (I used a chuck roast and cut it up)
1 medium onion, chopped
10 garlic cloves, minced
1 cup tomato puree (I just used a can of diced tomatoes)
1/2 cup dry red wine
2 Tablespoons red wine vinegar
2 bay leaves
1 teaspoon cinnamon
1 teaspoon cloves
salt and pepper to taste

Add everything into your crockpot.  Stir to incorporate ingredients.  Cover.  Let cook on low for at least 8 hours. 

This post is shared at:
Monday Mania @ The Healthy Home Economist
Weekend Gourmet Blog Carnival @ Hartke is Online


The Voogts said...

Looks good. Are you guys getting a bunch of beef again? From someone local?

I'm not sure yet what we're doing. We still have quite a bit from last year. I think at this point we are just going to get a bunch of grassfed ground beef from the same guy we get our eggs and chickens from. And maybe we'll just get other cuts of beef as needed from our co-op.

We weren't crazy about the GF beef. So we won't be getting that again.

Sara said...

Yep, we got beef from a a farmer in the thumb. He is a good friend of our dairy farmer. Kris (our dairy farmer) puts a sign up sheet up in our milk room every year for it, so I ordered 1/4. She goes and picks it all up and brings it back to the dairy farm for us to pick up. It worked out really well. We haven't tried the beef yet - still working through the last of the GF beef from last year. I'm wondering how it compares to GF. I would have mentioned it to you, but you had emailed me a while back that you guys weren't going to do a large beef order this year and would just do ground beef from your chicken/egg farmer.

Some of our dairy cows/heifers are at GF right now, actually. Kris is good friends with the Meermans. I guess they downsized their herd tremendously when they decided to not do Organic Valley anymore, so were looking to lease some pasture to other dairy farmers. I guess they have tons of land/pasture? With the drought this year, our pastures have suffered really badly. So Kris sent some heifers to GF to graze for awhile. They'll return to our farm in the fall, I think.